Sherried Chicken Consomme

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	3737 cal
pro	4 g4g pro
total fat	1 g1g total fat
sat. fat	00 sat. fat
carb	1 g1g carb
fibre	0 g0g fibre
chol	1 mg1mg chol
sodium	311 mg311mg sodium
% RDI:	-
calcium	11 calcium
iron	33 iron
folate	22 folate

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Good homemade stock is the key to this rich, clear broth. Be sure to reserve 2 tbsp (25 mL) of the chicken fat from making the stock. A little garnish goes a long way in eye appeal, so see Consomme garnishes, below. Serve with sherry.

Ingredients

8 8cups cupsClassic Homemade Chicken Stock recipe
1 carrot 1 1carrotcarrots
1 celery rib 1 1celery ribcelery ribs
1 onion , (unpeeled)1 1oniononions, (unpeeled)
8 oz white mushrooms 8 8oz ozwhite mushrooms
2 tbsp chicken fat 2 2tbsp tbspchicken fat
1 tsp salt 1 1tsp tspsalt
1 tsp peppercorns 1 1tsp tsppeppercorns
1/2 tsp dried thyme 1/2 1/2tsp tspdried thyme
3 tbsp dry sherry 3 3tbsp tbspdry sherry
6 egg whites 6 6egg whiteegg whites

Preparation

In Dutch oven, bring stock to boil.

Meanwhile, in food processor, mince carrot, celery, onion and white mushrooms. Pulse in chicken fat, egg whites, salt, peppercorns and thyme. Add to hot stock and return just to boil and “raft” forms on surface, stirring occasionally to prevent egg from sticking to bottom of pot, about 10 minutes.

Make small hole in raft. Simmer gently over medium-low heat, stirring and without boiling, until broth is clear and raft begins to sink, 40 to 45 minutes. Let cool for 10 minutes.

Line sieve with damp cheesecloth; place over large heatproof glass measure. Using ladle, break raft and gently ladle (not pour) liquid through cheesecloth to make 6 cups (1.5 L), adding up to 3/4 cup (175 mL) water if necessary. Discard raft. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days or freeze for up to 1 month.)

Pour into clean saucepan; add sherry and heat through.

Additional information : Consomme garnishes
Presentation is an important part of any dish. Here are things to place in a bowl before ladling hot consomme over top.

Cooked rice or small pasta (such as orzo or stars)

Small cooked filled pasta (such as ravioli or tortellini)

Thinly sliced mushrooms or leeks sautee in butter

Enoki mushrooms with chopped chives

Sprigs of watercress

Source : Canadian Living Magazine: December 2007